Roasted Vegetables With Rotini and Parsley-Rosemary Pesto
2 tablespoons plus 2 teaspoons olive oil, divided
8 cups vegetables, any combination (if using broccoli and cauliflower, keep separate)
8 large cloves garlic
1 teaspoon salt
Coarsely ground black pepper
1 pound fully-cooked chicken sausage links, each cut in half crosswise on the diagonal
1 box (13.25 ounces) rotini
Parsley-Rosemary Pesto (recipe follows)
Line large rimmed baking pan with aluminum foil. Brush lightly with 2 teaspoons olive oil.
Place vegetables (except broccoli and cauliflower) in large bowl with garlic cloves; toss with remaining olive oil, salt and pepper. Turn onto prepared baking pan, arranging in single layer, and roast in oven at 425°F for 15 minutes.
Stir vegetables, then add sausage (as well as broccoli and cauliflower, if using). Continue roasting for an additional 15 to 20 minutes, or until vegetables are lightly browned and tender.
Meanwhile, cook pasta according to package directions. While pasta is cooking, prepare pesto. When pasta is done, drain and return to pan; toss with pesto. Add vegetables and sausage. Transfer to platter and serve immediately.
1 cup packed Italian parsley
1/3 cup packed fresh rosemary, stems removed
3 cloves garlic
1/2 cup walnuts
1 ounce chunk or 1/4 cup shredded Parmesan cheese
1/3 cup olive oil
Place parsley, rosemary, garlic, walnuts and cheese in bowl of food processor. Pulse until thoroughly combined. With processor running, slowly add oil in steady stream until well combined. Season with salt as desired.